How To make Clootie Dumpling
6 oz Plain flour
3 oz Shredded suet (usually
-available at your butcher) 3 oz Currants (dark raisins)
1 oz Sultanas (white raisins)
2 oz To 3 oz castor sugar
1 ts Ground cinnamon
1/2 ts Baking soda
3/4 c Buttermilk or sour milk
Mix flour with suet, fruit, sugar, cinnamon and soda. Stir in enough milk to make a soft batter. Dip a pudding cloth (cheesecloth) into boiling water, sink it in a basin large enough to hold the batter. Dredge it lightly with flour and spoon in the batter. Draw the fullness of the cloth together evenly, then tie it tightly with string, but leave enough room for the dumpling to swell. Place a saucer or plate in the bottom of a large saucepan. Lift the dumpling into the pan. Pour in enough boiling water to cover. Simmer for a full 2 hours, then untie. Turn out carefully onto a hot serving dish. Dredge with castor sugar. Serve with hot custard sauce. Yields 4 to 6 servings. For the hot custard sauce, we usually use Byrd's Custard. If you have the availability of British goods in your area, they should have Byrd's custard. It comes in a large tin, like a container of powdered chocolate for chocolate milk. Just follow the directions to make a custard, only dilute it a little more to make it sauce-like. GSD
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Celebrating 10k Subs - Traditional Scottish Clootie Dumpling
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Clootie Dumpling is a super traditional dumpling in Scotland, Its given as gifts, mostly at Hogmanay. Back in the day people used to put thrupenny bit coins in the pudding when they would give it to children, this was there gift.
Clootie Dumpling is primarily eaten as a snack or at breakfast.
Clootie Dumpling takes it name from the Cloot which is a piece of cloth the pudding is boiled in.
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10k Clootie Dumpling
Tools
• large pot (4 litre or bigger)
• large mixing bowl or stand mixer with large bowl
• set of scales
• Tea spoons and Table spoons
• measuring jug
• string
• Cloot/ Tea towel or pillow case
• Baking parchment / grease proof paper
Ingredients
• 500g plain flour (or plain cake flour)
• 200g beef suet
• 250g castor sugar
• 250g raisins
• 250g sultanas
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 3 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 bramley apple, peeled and grated
• 3 tbsp black treacle
• 100ml whole milk
• Olive Oil
• extra plain flour for dusting approx 5 heaped table spoons of flour
Instructions (explained the best I can)
• Put Large pot of water on to boil (leaving 2 inches from the top of the pot to the water boiling)
• In the large mixing bowl or stand mixer combine all ingredients dry then add the wet.
• scrunch the baking parchment and dampen in water. No need to soak only dampen
• Also dampen the Cloot (Cloot/ Tea towel or pillow case)
• flatten the baking paper on counter, place into a cross shape and lightly spread a thin layer of oil onto the damp paper
• dust the paper with the flour as evenly as possible on top of the oil
• place dumpling mix into the middle of the crossed floured paper
• grab each corner of the paper and pull up and round the mixture, tie with string once paper has been gathered up round the dumpling mixture. Cut off any spare paper that’s not needed once tied.
• place the tied dumpling in the tied parcel into the middle of the damp Cloot and do the same again tying the Cloot with string, leaving a space for the Cloot to expand when cooking.
• Put the Clootie Dumpling in the water, ensuring it’s been tied very tight.
• Once the dumpling is in the water reduce the water to a simmer from a boil and keep it on simmer for 4 hours. Keep the lid on the pot as it simmers.
• After 4 hours take dumpling out of water, unwrap from all Cloot and paper.
• Place in the oven for 15 – 20 minutes at 200 or 180 Degrees Celsius if you use a fan oven or 350 Degrees Fahrenheit if you are not from the UK.
• Once out the oven leave to cool over night.
Once cooled the best way to eat the dumpling is to slice it and butter it or fry a slice of dumpling in butter and eat for breakfast.
CAROL'S SCOTTISH CLOOTIE DUMPLING
Description: From the Loch's Kitchen, Carol shows us step by step how to make a delicious Scottish Clootie Dumpling, boiling the ingredients in a deep pan wrapped in a muslin (cheese) cloth .
Clootie Dumpling And Custard Tearoom Scone Perth Perthshire Scotland
Tour Scotland video of clootie dumpling and custard on visit to a Tearoom by Scone, Perth, Perthshire. This is a traditional Scottish dessert pudding made with flour, breadcrumbs, sultanas and currants, suet, sugar and spice with some milk to bind it. Ingredients are mixed well into a dough, then wrapped up in a floured cloth, placed in a large pan of boiling water and simmered for a couple of hours before being lifted out and dried before a fire or in an oven. Recipes vary from region to region and I always enjoy mine with custard.
Scottish Clootie Dumpling ???????????????????????????????? find the video on my channel ???????????????????????????? #comfortfood
HOW TO MAKE A CLOOTIE DUMPLING
How to make a traditional Scottish Clootie Dumpling.
How To - parcel up a clootie dumpling
How to parcel up a Clootie dumpling, Jamie's Great Britain